Photo: Lisa Romerein
Yes, like guacamole, but less caloric and very tasty. Serve with white tortilla chips--those thin ones.
Serves 8 (about 3 1/2 cups)


+ Add To Shopping List
1 pound broccoli florets (from about 2 small heads)
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/3 cup chopped cilantro leaves
1/3 cup diced red onion
1/3 cup diced seeded tomato
2 serrano chiles, minced (seed if very hot)
3/4 teaspoon fine sea salt


Minutes: 30 Minutes

1. Bring a large pot of water to a boil. Cook florets until crisp-tender, 5 minutes, then scoop into a large bowl of ice water to cool. Drain florets, then squeeze out as much water as possible with your hands.

2. Pulse broccoli in a food processor until finely chopped, then turn into a strainer and drain any liquid. Put in a medium bowl and stir in remaining ingredients. Season with more salt to taste.

Note: Nutritional analysis is per serving.

Created date

August 2011

Nutritional Information

Calories 143
Caloriesfromfat 85 %
Protein 1.9 g
Fat 14 g
Satfat 2 g
Carbohydrate 4.8 g
Fiber 2 g
Sodium 175 mg
Cholesterol 0.0 mg